Cheese and Potato Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 449.5
  • Total Fat: 19.8 g
  • Cholesterol: 46.9 mg
  • Sodium: 1,126.8 mg
  • Total Carbs: 49.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 20.4 g

View full nutritional breakdown of Cheese and Potato Soup calories by ingredient
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Introduction

This makes a super creamy, delicious soup. Wonderfully filling for colder days. I recommend baking the ham in advance or using bacon. This is a great dish for leftovers. Also, for added richness and great flavor use a couple kinds of cheese. I recommend an aged white cheddar, parmesean, and gouda. But the options are endless. I especially like this with fresh herbs. If you use fresh, halve the quantities. This is great to make in advance and keep in the refrigerator. It only gets better over time. This makes a super creamy, delicious soup. Wonderfully filling for colder days. I recommend baking the ham in advance or using bacon. This is a great dish for leftovers. Also, for added richness and great flavor use a couple kinds of cheese. I recommend an aged white cheddar, parmesean, and gouda. But the options are endless. I especially like this with fresh herbs. If you use fresh, halve the quantities. This is great to make in advance and keep in the refrigerator. It only gets better over time.
Number of Servings: 12

Ingredients

    6 tablespoons vegetable oil
    2 teaspoons mashed garlic
    1 ½ cup chopped celery
    1 ½ cup chopped carrot
    1 ½ cup chopped onion
    1 ½ teaspoon dried thyme
    1 teaspoon dried rosemary
    9 tablespoons all purpose flour
    6 cups chicken broth
    6 cups half and half
    2 ¼ lbs potatoes, diced
    3 cups packed shredded cheese
    3 cups chopped ham
    Chopped fresh parsley
    Splash of sherry

Directions

Heat oil in heavy large saucepan over medium heat. Add garlic, celery, carrot, onion, thyme and rosemary and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Divide soup in half, puree one half with hand blender until creamy. Combine both halves and season to taste with salt and pepper. Sprinkle with parsley and serve.



Number of Servings: 12

Recipe submitted by SparkPeople user SHINEYK.

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Member Ratings For This Recipe



  • Looks really good; can't wait to try this one... especially with an Italian blend of cheeses like romano and asagio. - 9/8/09

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